Chilled fresh tomato and basil soup
Chilled fresh tomato and basil soup combines the vibrant flavors of ripe tomatoes and fragrant basil, blended to a smooth consistency. This quick and refreshing recipe is ideal for hot summer days or as a light lunch.
Cook time 5 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
6 tomatoes
1/2 cup water
1/2 cup basil leaves
salt & pepper to taste
This chilled fresh tomato and basil soup is the perfect recipe for a hot summer day. It's light, refreshing, and packed with the flavors of fresh tomatoes and aromatic basil. Plus, it's super easy to make with just a handful of ingredients. Whether you’re hosting a summer party or looking for a quick and healthy lunch, this recipe will be your new go-to.
Instructions:
- Begin by chopping the onion and tomatoes.
- Mince the garlic cloves.
- Wash and measure out the fresh basil leaves.
- Heat the tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes, until the onions are soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
- Add the chopped tomatoes to the pot.
- Pour in the 1/2 cup of water.
- Stir the mixture and bring it to a gentle simmer.
- Allow it to cook for about 10-15 minutes, until the tomatoes become soft and start to break down.
- Remove the pot from heat and let the mixture cool slightly.
- Once cooled, transfer the mixture to a blender.
- Add the fresh basil leaves to the blender.
- Blend until smooth. You may need to do this in batches depending on the size of your blender.
- Pour the blended soup back into the pot or a large bowl.
- Season with salt and pepper to taste.
- Stir well to ensure the seasoning is evenly distributed.
- Cover the soup and refrigerate for at least 2 hours, or until thoroughly chilled.
- Once chilled, taste the soup and adjust seasoning if necessary.
- Serve the chilled tomato and basil soup in bowls.
- Garnish with a few fresh basil leaves or a drizzle of olive oil if desired.
Voila! Your chilled fresh tomato and basil soup is ready to be savored. It's a simple yet flavorful dish that captures the essence of summer. Serve it with a side of crusty bread or a crisp salad, and you have a meal that’s both delicious and nutritious. Enjoy!
Chilled fresh tomato and basil soup FAQ:
Cook the tomatoes for about 10-15 minutes until they become soft and start to break down. This helps develop the flavor before blending.
If you don't have fresh basil, you might use dried basil, but reduce the quantity to about 1-2 teaspoons, as dried herbs are more concentrated in flavor.
You can store leftover chilled tomato and basil soup in an airtight container in the refrigerator for up to 3-4 days.
After blending, taste the soup and add salt and pepper as needed. It's best to do this after the soup has chilled, as flavors may intensify.
Yes, you can use canned tomatoes. Use about 1 can (14.5 oz) of diced or crushed tomatoes, but you may skip the initial cooking step since they are already softened.
Tips:
- For a smoother texture, use a high-speed blender to puree the soup.
- Chill the soup for at least 2 hours before serving to enhance the flavors.
- Garnish with a drizzle of olive oil and a sprinkle of freshly chopped basil for an extra burst of flavor.
- If you prefer a bit of a kick, add a pinch of red pepper flakes during the cooking process.
Nutrition per serving
4 ServingsCalories 55kcal
Protein 2.17g
Carbohydrates 11g
Fiber 3.15g
Sugar 7g
Fat 3.80g
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